tmedia
Main content

https://www.lifestylefood.com.au/recipes/18563/roasted-red-capsicum-and-tomato-soup

LifestyleFOOD.com.au

Roasted Red Capsicum and Tomato Soup

This divine recipe by Alfredo Caldo Freddo is best created using Bertolli Classico oil.

Ingredients

  • 750g ripe tomatoes, halved

  • 3 red capsicums, halved and seeded

  • 1/2 cup Classico olive oil

  • 1 large onion, diced

  • 2 cloves garlic, crushed

  • 1 tablespoon tomato paste

  • 3 cups chicken or vegetable stock

  • 1 teaspoon sugar

  • 2 tablespoons red wine vinegar

  • To serve

  • Fresh basil leaves and grated parmesan (optional)

Method

  • 1.

    Preheat oven to 180C. Place the tomatoes, cut side up and the capsicums on a large lined baking tray. Drizzle with 1/3 cup olive oil and roast for 30 minutes or until soft. Remove the skin, roughly chop and set aside reserving any cooking liquids.

  • 2.

    Heat the remaining oil in a large saucepan and sauté the onion until soft. Add the garlic and tomato paste and cook to 1 minute before adding the tomatoes, capsicums, remaining ingredients and reserved cooking liquid. Simmer for 20 minutes. Cool slightly and puree with a stick blender, seasoning to taste.

  • 3.

    Serve with torn basil and parmesan if using.

» Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings